Vegan Spinach Artichoke Dip (No-Bake, 30 Min)

Boil the cashews in water for 20 minutes; drain and rinse with cold water.
Meanwhile, in a large skillet (big enough to hold 2.5 quarts, or 10 cups), add the olive oil over medium heat. Add the onions and garlic to the skillet and cook for 4-5 minutes, stirring occasionally until the onions are lightly browned and translucent. Remove from heat (*do not wash the skillet- you will use it later).
Next, mash the white beans in a medium bowl. We like this dip to be very smooth so we mash as much as possible, with no whole beans left. But feel free to leave some beans in tact for a chunkier dip, if you prefer. Set aside.
To the blender, add the sautéed onions/garlic, cashews, vegan cream cheese, almond milk, nutritional yeast, salt, black pepper, and red pepper flakes. Start on low speed and increase as you go, blending until creamy (add a bit more almond milk if too thick, in 1 tablespoon increments).
To the large skillet, over medium heat, add all of the the sauce from the blender, then the spinach, white beans, and artichoke. Stir well to combine, using a spatula to break up the beans and artichokes. Heat for about 8-10 minutes over medium-low heat, stirring occasionally until warm. Remove from heat and add lemon juice; stir.
This recipe makes about 8 cups dip, or 12 (1/3 cup) servings. It is best served warm. Serve with tortilla chips, cut-up pieces of pumpernickel or French bread, or crackers.
To serve at parties, you can easily add this dip to a small slow cooker set to low heat, stirring occasionally, until hot. Then keep on the warm setting.
Storage/Freezer Instructions:
Store in the fridge in an airtight container up to 4-5 days.
Freeze in a freezer-safe, airtight container for up to 2 months. Let thaw at room temperature before heating and serving. Or, add to a crockpot from frozen and stir until thawed.

Vegan Spinach Artichoke Dip (No-Bake, 30 Min)

Equipment

Ingredients

Instructions

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Nutrition